Preheat the oven to 350 degrees F and line a 8” x 8” cake pan with parchment paper.

Stir together all of the ingredients for the crust and topping in a mixing bowl. Keep stirring until a thick, moist, crumbly dough forms.

Measure out ⅓ cup of the crust mixture and set it aside to use as the topping later.

Transfer the remaining crumble mixture to the parchment-lined baking dish and press it into an even layer. Use a fork to poke several holes in the crust. Bake for 12 to 14 minutes, or until the crust is golden brown around the edges.

Remove the crust from the oven. Prepare the strawberry mixture while the crust is pre-baking.

Transfer the chopped strawberries and pure maple syrup to a small saucepan. Cover with a lid, heat over medium heat on the stove top. Bring the strawberry mixture to a full boil.

Once the strawberries start letting out liquid, use a potato masher to mash the strawberries. You can also use a fork.

Stir in the tapioca flour and continue cooking until the mixture is thick, about 3-8 minutes total. Remove from heat and set aside until the crust is ready.

Pour all of the strawberry filling mixture over the prepared crust and spread it into an even layer. Sprinkle the remaining ⅓ cup of reserved topping mixture on top of the strawberry layer.

Bake for 12-18 minutes, or until the topping is golden-brown. Remove the crumb bars from the oven and let them cool for at least 30 minutes before slicing and serving.

Chill the bars in the refrigerator to speed up the process.

For a decadent dessert, serve these strawberry pie bars with a scoop of vanilla ice cream!